Cooking Instructions

In wide-mouthed jar, place 1 layer of tomatoes on bottom. Season with salt and black pepper; top with about 1 tablespoon oregano leaves and sprinkle of red chili flakes. Cover with olive oil. Add layer of mozzarella, oregano, chili flakes and olive oil. Repeat until jar is filled. Refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before serving.

3

Serve tomatoes and mozzarella on their own, with salad greens or over baguette slices.

Ingredients

1 pound beefsteak (or similar variety) tomatoes

1 log (16 ounces) Wisconsin fresh mozzarella cheese

Salt and black pepper

Olive oil

1/2 cup fresh oregano

1/2 teaspoon red chili flakes (optional)

Cooking Instructions

In wide-mouthed jar, place 1 layer of tomatoes on bottom. Season with salt and black pepper; top with about 1 tablespoon oregano leaves and sprinkle of red chili flakes. Cover with olive oil. Add layer of mozzarella, oregano, chili flakes and olive oil. Repeat until jar is filled. Refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before serving.

3

Serve tomatoes and mozzarella on their own, with salad greens or over baguette slices.